3 Cups cooked Rice
1 tbsp Butter
1 sprig karapincha (curry leaves), chopped finely
3 inch piece rampe (pandan leaves), chopped finely
1 tsp chopped ginger
4 pearl onions, chopped
1/3 cup Raisins
1/3 cup Cashews
1/3 cup Grean peas
a little tumeric

Heat the butter in a large pan or a wok. Add Karapincha, Rampe and Ginger and fry for a minute.
Add onions and tumeric and when fragrant add the raisins and the cashews. Fry for another four minutes. Add the cooked rice and mix well. Add the green peas.
Serve warm.
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